I love a garlicky and creamy pasta that twirls around my fork and leaves me feeling satisfied afterwards. If you, like me, are fond of a creamy and delicious pasta too, then this recipe is for you.
Like most of the recipes I conjure up, they are inspired by what I’ve had before that was nice but not really to my taste. The inspiration for this dish came from chicken fettuccine which I can’t eat anymore, so I created a plant based version that in my opinion, is much better. It’s perfect for entertaining too, I had friends over for dinner and made a huge bowl of this with some garlic bread. Yum!
You will need:
- 500g Fettuccine Pasta
- 500ml Almond Milk
- 1Ltr Vegetable Stock
- 1 Large Sliced Shallot
- 6 Large Garlic Cloves
- 50g Pine Nuts
- Garlic Chives to garnish
- 1 TBSP Wholegrain Mustard
- 3TBSP Nutritional Yeast
Slice the shallots roughly half a centimetre wide and add to a large pan with some olive oil. Sauté on a low heat. Crush garlic into the pan once shallots are nearing sautéed and stir through.
Add fettuccine, almond milk, vegetable stock, nutritional yeast and whole grain mustard. Keep pan on a high heat and bring to a boil.
Boil until pasta is cooked, if the sauce is dried up, add 250ml almond milk to the pasta to create more sauce.
Turn the heat off and sit for five minutes to cool. During this time, the sauce will cool and thicken, mix in the pine nuts and finely chopped chives into the pasta.
Serve with fresh garlic bread and enjoy!